Navegando por Autor "Galinari, Éder"
Agora exibindo 1 - 4 de 4
- Resultados por Página
- Opções de Ordenação
Item Antioxidant, antiproliferative, and immunostimulatory effects of cell wall α-d-mannan fractions from Kluyveromyces marxianus(International Journal of Biological Macromolecules, 2017-11-11) Galinari, Éder; Almeida-Lima, Jailma; Macedo, Gorete Ribeiro; Mantovani, Hilário Cuquetto; Rocha, Hugo Alexandre OliveiraThis study evaluated the antioxidant, antiproliferative, and immunostimulatory properties of cell wall α-d-mannan fractions from yeast Kluyveromyces marxianus CCT7735. Filter centrifugation was used to obtain four fractions (KMM-1, KMM-2, KMM-3, and KMM-4) with molecular weight ranging from 7.6 to 75.1 kDa. KMM-1 and KMM-2 comprised D-mannose with traces of D-glucose, whereas other fractions contained only D-mannose. Total sugar found in samples ranged from 85.9% to 96.1%, while protein and phenolic contents were 1.21% and 0.41%, respectively. Although only KMM-1 was able to scavenge superoxide radicals, all fractions presented total antioxidant capacity as well as reducing power, hydroxyl-radical scavenging, and copper- and iron-chelating activities. No fraction was cytotoxic to HeLa cells. However, all samples inhibited the proliferation of the tumor cell Hep-G2 and presented minor cytotoxicity against normal 3T3 cells. All fractions showed mitogenic activity in macrophages and all, except KMM-4, induced nitric oxide production in macrophages, suggestive of their immunostimulatory effects.Item Chemical structure, antiproliferative and antioxidant activities of a cell wall α-d-mannan from yeast Kluyveromyces marxianus(Carbohydrate Polymers, 2017-02-10) Galinari, Éder; Sabry, Diego Araújo; Sassaki, Guilherme Lanzi; Macedo, Gorete Ribeiro; Passos, Flávia Maria Lopes; Mantovani, Hilário Cuquetto; Rocha, Hugo Alexandre OliveiraCell wall polysaccharides from filamentous fungi and yeasts have been reported as antioxidant and antiproliferative polymers. Thus, we evaluated these activities from cell wall polysaccharides from Kluyveromyces marxianus CCT7735. By using a centrifugal filter, a 203 kDa α-d-mannan (KMM-5) was obtained. KMM-5 exhibited no effect on HeLa cells and a weak antiproliferative activity against Hep-G2 cells. In addition, at higher concentrations, it presented a cytotoxicity to the normal cell line, 3T3. However, KMM-5 showed copper- and iron-chelating abilities, the latter of which presented improved activity. By using 2D-NMR COSY, HSQC edited and HMBC experiments, a structure arrangement was proposed. The main chain was formed by 6)-α-d-Manp-(1 → 6) units substituted at the 2-O-position by non-reducing terminals α-d-Manp-(1 → 2) and by a branched tetrasaccharide. The latter was formed by an internal 2)-α-d-Manp-(1 → 2) unit with linked to it a 2,3)-α-d-Manp-(1 → 2) unit substituted at the 2-O-position by a non-reducing terminal α-d-Manp-(1 → 2), and at the 3-O-position by a non-reducing terminal α-d-Manp-(1 → 3). In conclusion, we considered K. marxianus CCT7735 a source of natural and renewable polysaccharides with pharmacological properties.Item Determining the minimum ripening time of artisanal Minas cheese, a traditional Brazilian cheese(Brazilian Journal of Microbiology, 2015-03-01) Martins, José M.; Galinari, Éder; Pimentel-Filho, Natan J.; Ribeiro Jr, José I.; Furtado, Mauro M.; Ferreira, Célia L.L.F.Physical, physicochemical, and microbiological changes were monitored in 256 samples of artisanal Minas cheese from eight producers from Serro region (Minas Gerais, Brazil) for 64 days of ripening to determine the minimum ripening time for the cheese to reach the safe microbiological limits established by Brazilian legislation. The cheeses were produced between dry season (April–September) and rainy season (October–March); 128 cheeses were ripened at room temperature (25 ± 4 °C), and 128 were ripened under refrigeration (8 ± 1 °C), as a control. No Listeria monocytogenes was found, but one cheese under refrigeration had Salmonella at first 15 days of ripening. However, after 22 days, the pathogen was not detected. Seventeen days was the minimum ripening time at room temperature to reduce at safe limits of total coliforms > 1000 cfu.g −1 ), Escherichia coli and Staphylococcus aureus (> 100 cfu.g −1 ) in both periods of manufacture. Otherwise under refrigeration, as expected, the minimum ripening time was longer, 33 days in the dry season and 63 days in the rainy season. To sum up, we suggest that the ripening of artisanal Minas cheese be done at room temperature, since this condition shortens the time needed to reach the microbiological quality that falls within the safety parameters required by Brazilian law, and at the same time maintain the appearance and flavor characteristics of this traditional cheese.Item Microbiological aspects of the biofilm on wooden utensils used to make a Brazilian artisanal cheese(Brazilian Journal of Microbiology, 2013-09-09) Galinari, Éder; Nóbrega, Juliana Escarião da; Andrade, Nélio José de; Ferreira, Célia Lúcia de Luces FortesThe artisanal Minas cheese is produced from raw cow’s milk and wooden utensils were employed in its manufacture, which were replaced by other materials at the request of local laws. This substitution caused changes in the traditional characteristics of cheese. Due to the absence of scientific studies indicating the microbial composition of biofilms formed on wooden forms, tables and shelves used in these cheese production, the present work evaluated the counts of Staphylococcus aureus, Escherichia coli, coliforms at 32 °C, yeasts, presumptive mesophilic Lactobacillus spp. and Lactococcus spp. in these biofilms, milk, whey endogenous culture and ripened cheese in two traditional regions: Serro and Serra da Canastra. Also, we checked for the presence of Salmonella sp. and Listeria monocytogenes in the ripened cheeses. The ultra structure of the biofilms was also assessed. Counts above legislation (> 2 log cfu/mL) for the pathogens evaluated were found in milk samples from both regions. Only one shelf and one form from Serro were above limits proposed (5 cfu/cm2 for S. aureus and E. coli and 25 cfu/cm2 for coliforms) in this study for contaminants evaluated. In Canastra, few utensils presented safe counting of pathogens. There was no Salmonella sp. and Listeria monocytogenes in the cheeses after ripening. Thus, the quality of the cheese is related to improving the microbiological quality of milk, implementation and maintenance of good manufacturing practices, correct cleaning of wooden utensils, and not its replacement.